Take the chicken strips in a bowl. Add salt, ¼ teaspoon crushed peppercorns and ginger-garlic paste. Mix well and add 1 tablespoon cornflour. Mix well and set aside for 5-10 minutes.
Heat 2 teaspoons oil in a non-stick pan. Add marinated chicken and cook on high heat till the chicken is almost cooked. Remove from heat and set aside.
Heat ½ tablespoon oil in another non-stick pan. Add ginger and sauté. Add garlic and sauté for ½ minute.
Add yellow pepper, red pepper, capsicum, mix well and sauté on high heat for a few minutes.
Dissolve 2 teaspoons cornflour in little water, mix well to make a lump free slurry.
Add red chilli sauce and soy sauce to the pan with the peppers. Mix well. Add celery and mix again.
Separate the spring onion bulbs and add. Mix well and cook for a minute.
Add ¼ teaspoon crushed peppercorns and mix. Add the slurry and stir well, cook for 2 minutes.
Add chicken and mix well. Cook for a minute.
Add vinegar, sesame seeds, 1 teaspoon chopped spring onion greens and mix well. Let it get heated through.
Add remaining crushed peppercorns, mix well and switch off heat. Add sesame oil and mix well.
Serve hot garnished with some chopped spring onion greens and sesame seeds.